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Don't Waste Your Leftover Mashed Potatoes! Use Them in 1 of These Recipes Instead

52 Weeks of Baking: Two Turkey Pies

I don't know about you guys, but after a week of cooking and prepping for Thanksgiving, I am looking forward to a few days of rest and relaxation. That said, I've decided to cheat a little bit on this week's baking project. I wanted to figure out a way to use all the turkey leftovers, without causing a lot of work. So, instead of making my own pastry crust, I decided to pick up two premade crusts and turn them into two different turkey pot pies.

I only have one pie dish, so I put half of the mixture in it and inverted one of the pie crusts as a top crust. For the other pie, I put in half the mixture and topped with leftover mashed potatoes, creating a shepherd's pie.

Plan now for Friday's leftovers, pick up two extra pie crusts and call it a day. To get the easy recipe,

Turkey Pot Pie or Turkey Shepherd's Pie
From The Culinary Institute of America adapted by Boston Globe with additions by YumSugar

3 tablespoons butter
1 medium onion, chopped
1 clove garlic, chopped
3 tablespoons flour
3 cups turkey or chicken broth, heated to boiling
Salt and pepper, to taste
1 carrot, chopped
1 stalk celery, chopped
1 Yukon Gold or Yellow Finn potato, diced
4 cups diced cooked turkey
1 cup green peas (thawed if frozen - try not to use canned, they will be too mushy)
2 tablespoons chopped fresh parsley
2 nine-inch prepared pie crusts, frozen puff pastry sheets (thawed), or other topping such as leftover mashed potatoes

Note: This recipe is for four individual pot pies, however I used the filling to make two larger sized pies: one shepherd and one regular.

  1. In a large saucepan, heat the butter over medium-high heat until it shimmers. Add the onion and cook, stirring often, for 10 minutes or until tender.
  2. Add the garlic and cook for 30 seconds. Stir in the flour and cook, stirring constantly, for 2 minutes. Add the broth little by little, whisking well to prevent lumps. Bring to a boil and lower the heat to medium-low. Simmer, stirring often, for 15 minutes or until thickened. Add salt and pepper.
  3. Set the oven at 350 degrees. Have on hand 4 individual baking dishes (about 2 cup capacity each).
  4. Add the carrot, celery, and potato to the broth mixture. Simmer for 20 to 30 minutes or until the vegetables are tender.
  5. Add the turkey and peas and remove from the heat. Taste for seasoning and add more salt and pepper, if you like. Stir in the parsley.
  6. Spoon the filling into the dishes. Cut pie crust or puff pastry dough to the appropriate size and shape of the dishes to cover the filling. Cuts vents in the crust and press the edges of the dough onto the dishes to seal them.

    Or alternatively, spoon filling into prepared pie crusts and spread leftover mashed potatoes on top.

  7. Set the pies on a rimmed baking sheet. Bake them for 25-30 minutes or until the pastry is golden.

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